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Slow Cooker Pulled Pork with Baked Sweet Potatoes
with red cabbage and carrot slaw

Active: 30 min Total: 7 hr 30 min
This pulled pork has been a member favorite since we first featured it in May 2015. With many kids returning to school this month, we figured this is a great time to bring this easy slow cooker recipe back.
Smarts: Pulled pork freezes well, so don't hesitate to double up on this and freeze extra for future meals.


Slow Cooker Pulled Pork with Baked Sweet Potatoes:
  • Pork loin, boneless (enough for 2 nights) - 2 lbs
  • Stock, any type - 1/2 cup
  • Tomato paste - 1/3 cup
  • Vinegar, apple cider - 2 Tbsp
  • Garlic powder - 3 tsp
  • Chili powder - 2 tsp
  • Salt - 2 tsp
  • Black pepper - 1 tsp
  • Sweet potatoes, medium - 2 , halved and scored
Red Cabbage and Carrot Slaw:
  • Vinegar, apple cider - 2 Tbsp
  • Honey - 3 Tbsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Water - 1/4 cup
  • Cabbage, red - 12 oz , sliced
  • Carrots - 10 oz , grated (look for pre-grated to save time)
  • Green onions - 2 stalks , green parts only, chopped


  1. Slow cook pork - Place pork in the bowl of a slow cooker. Pour stock over top and season with some salt and pepper. Cook pork on low for 7 to 8 hours (or high for 4 to 5 hours). (Can be done up to 5 days ahead)
  2. Make dressing for slaw - In a saucepan, combine vinegar (portion for the slaw), honey, red pepper flakes and water. Bring to a boil and continue boiling until reduced by half. (Can be done up to 5 days ahead)
  3. Cabbage (slice with a knife or food processor) / Carrots / Green onions - Prep as directed. (Can be done up to 4 days ahead)
  4. Dress slaw - Toss cabbage, carrots and green onions with dressing. Cover and refrigerate for at least 30 minutes.

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  1. When pork is finished cooking, transfer to a cutting board and use a fork and knife to shred meat. Return pork to the slow cooker and let it soak in the cooking liquid. Whisk together tomato paste, vinegar (portion for the pork), garlic powder, chili powder, salt and black pepper. Pour over shredded pork. Keep slow-cooker on warm for another 20 to 30 minutes to let the new flavors soak into the meat.
  2. Slice sweet potatoes in half, score and place into a microwave-safe container. Cover with a damp paper towel and microwave for 5 to 7 minutes, until sweet potatoes are tender. Use this video as a guide, but don’t scoop out the flesh.
  3. Give slaw a stir and season with some salt.
  4. Enjoy pork (reserve half for Wednesday) over baked sweet potatoes with slaw on top. You’ll have more slaw than is needed for sandwiches, so have some on the side too.



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